I know, I know, I just wrote about the dangers of soy. A lot of people didn't know about the damage that too much soy can do, so the feedback I received was wonderful.

But, some soy, isn't bad, especially when it's fermented. When it's fermented it can actually be a great addition to a vegan and NON vegan diet. That's right, tempeh is NOT just for vegetarians. Just like in Japan, tofu is also apart of their healthy raw fish diet.

I've been perfecting this recipe for years and it's one in particular that has sparked a lot of interest from friends and family. They absoultely love it. Even those that think they won't like it.

Heat coconut oil in skiillet on medium heat. Add garlic. Meanwhile, chop tempeh into thin strips and then half them. Or you can do strips if you would like. But don't cut them too thick.

Add tempeh to the skillet. Mix with oil. Let them cook for a few minutes on one side, then toss again. After another minute or so, add soy sauce and worchestire. The trick to this recipe is to let the tempeh sit on one side and get brown before flipping. Don't toss them over and over. Let them cook until they get brown. Then toss and MAYBE add a bit more soy sauce if it dries up. Try and get both sides pretty brown.